Martha Stewart’s Favorite Egg Salad Sandwich Copycat Recipe

Martha Stewart’s Favorite Egg Salad Sandwich is a creamy, flavorful twist on a classic. Combining mashed eggs with avocado, light mayonnaise, and Dijon mustard, this sandwich is perfect for brunch, lunch, or a quick snack. Optional lettuce and tomato add freshness and crunch.

Why Everyone Will Love This Recipe

The addition of avocado adds creaminess and a subtle richness, while lemon juice brightens the flavors. Light mayonnaise keeps it smooth but not heavy. This sandwich is elegant enough for a luncheon yet simple enough for a family meal.

What Is the Dish?

Egg salad sandwiches are a classic comfort food. Martha Stewart’s version uses a combination of mashed egg whites and yolks with avocado for extra flavor and texture, served on toasted Pullman bread with optional fresh greens.

Cooking Tips

• Mash eggs and avocado carefully to maintain a slightly chunky texture.
• Use fresh lemon juice to brighten the flavors.
• Toast the bread for added crunch and structure.
• Optional: add Boston lettuce, arugula, or tomato slices for freshness.

Frequently Asked Questions

Can I Make This Ahead of Time?

Yes, prepare the egg salad up to 24 hours ahead and store in an airtight container in the refrigerator.

Can I Use All Eggs Instead of Adding Avocado?

Yes, but the avocado adds creaminess and a subtle flavor that complements the eggs.

Can I Use Whole Wheat or Other Breads?

Absolutely. Whole wheat, sourdough, or any sandwich bread can be substituted.

Can I Add Extra Flavor?

Try adding a pinch of smoked paprika, fresh chives, or dill for a flavor boost.

How to Store Martha Stewart’s Egg Salad

Store in an airtight container in the refrigerator for up to 4 days. Always keep egg and mayonnaise-based salads cold.

Ingredients

• 10 hard-boiled egg whites
• 2 hard-boiled egg yolks
• 3 tbsps light mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp freshly squeezed lemon juice
• ½ avocado, mashed, plus ½ avocado roughly chopped
• Coarse salt and freshly ground pepper, to taste
• Boston lettuce, arugula, and tomato slices (optional)
• 12 slices white sandwich bread, such as Pullman, toasted

How to Make Martha Stewart's Favorite Egg Salad Sandwich

1. Using a pastry blender or fork, mash together egg whites and yolks in a large bowl. Fold in mashed avocado carefully.
2. Stir in mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
3. Lay 6 slices of toasted bread on a work surface. Evenly divide egg salad among them. Add lettuce or tomato slices, if desired. Top with the remaining 6 slices of bread.
4. Slice sandwiches as desired and serve immediately.